Hey morning- get ready to rock some sweet, warm, super-cinnamony quinoa studded with plump raisins and a handful of toasted pecans for crunch. It’s so good it’s almost dessert, and each serving is full of power-up nutrition to keep you going strong. Bonus: all this goodness happens for less than the cost of a crappy l’il energy bar! I like breakfast sweet because it takes the edge off the morning, and I need all the morning edge trimming the law allows. A time of day whose defining accessory combines the words “alarm” and “clock” is guaranteed to harsh my mellow, but at least I can have something sweet as consolation. I wanted the effect of cinnamon roll in quinoa form with this recipe, and pretty much got what I was aiming for. Yum! Also, I want to meet the cinnamon roll that supplies 41% of your daily iron. If it exists, I owe it an apology.
Tip for fellow non-morning people: make this at some relatively painless time of day like after work, fling it into an airtight container and store it in the fridge after it cools. Then when you want something nom and awesome first thing in the morning, it’ll be waiting for you. If I tried to cook anything more complex than toast before 9am I would endanger myself and others.
There’s rarely enough cinnamon flavor in anything for me, so in lieu of stirring in a handful of red hots I toasted the cinnamon along with the quinoa before cooking. The aroma of cinnamon and quinoa toasting together is wonderful, and the direct heat helps the cinnamon realize its full spicy potential. Paired with the plump, simmered raisins and crisp pecans…I’m reminded of a few short paragraphs ago, when I said it’s so good it’s almost dessert. If there has to be a time of day with an alarm clock in it, I want this quinoa standing by to help me through it.
18 minPrep Time
20 minCook Time
38 minTotal Time
- 1/2 c pecan pieces
- 1 cup quinoa, rinsed if needed
- 1 Tbs cinnamon
- 2 1/2 c unsweetened almond milk
- 1/2 c raisins
- 3 Tbs agave (or your favorite sweetener)
- Place a nonstick skillet on high heat for a few minutes, then turn it down to medium. Add the pecans and toast, stirring frequently, about 5-8 minutes. Remove the pecans to a bowl and set aside.
- Combine the quinoa and cinnamon in a nonstick skillet. Toast over medium-low heat for about 10 minutes, stirring frequently.
- Bring the almond milk to a boil in a medium saucepan. Remove from heat and stir in the quinoa-cinnamon mixture and raisins. Cover and cook on medium heat for 10 minutes. Stir in the agave, re-cover and cook for another 10 minutes. Turn the heat down if the quinoa sticks to the bottom of the pan. Fold in the pecans.
- Keeps for a week if refrigerated in an airtight container.
This recipe is vegan and gluten free.
Per 151g serving, about 1/2 c: 186 calories (31 calories from fat); 3.4g fat (5%)(0g trans); 0mg cholesterol (0%); 78mg sodium (3%); 36.1g carbohydrates (12%); 3.4g fiber (14%); 4.7g protein; Vitamin A 4%; Calcium 21%; Vitamin C 1%; Iron 41%; Potassium 9%